Asparagus Villelaure with New Gray Shallots in a Lemon Zabaglione
Step 1: Asparagus
Remove the woody portion of the base of the asparagus. Peel and wash in a basin of cold water.
Make up bunches of 7 asparagus. Poach in heavily boiling salted water for 6 minutes. Once cooked, untie the bunches and bias-cut the stems.
Divide the asparagus into 2 sauté pans, and coat with whipped butter. Add the shallots and the grated parmesan cheese, season with freshly ground pepper, and drain over a rack.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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